Maple Roasted Carrots

What you will need:

2 lb. medium carrots, tops trimmed to about ½", scrubbed

6 Tbsp. Patricia & Paul Butter EVOO

⅓ cup (packed) light brown sugar

⅓ cup Patricia & Paul Maple Dark Balsamic

¾ tsp. crushed red pepper flakes

Kosher salt

Flaky sea salt (optional)

Preparation:

Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).

Spread out carrots on foil. Evenly top with Patricia & Paul Butter EVOO, brown sugar,

Patricia & Paul Maple Dark Balsamic, and red pepper flakes. Season with kosher salt and toss to combine.

Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter. Sprinkle with sea salt (if using).